chillyfillmores
– 2 ½ cups all-purpose flour – 2 tsp baking powder – ½ tsp baking soda – ½ tsp salt – ¾ cup unsalted butter, softened – 1 ¾ cups granulated sugar – 4 large eggs – 1 tbsp lemon zest – ¼ cup lemon juice – 1 tsp vanilla extract – 1 cup buttermilk – 1 ½ cups fresh blueberries – 1 tbsp flour (for coating blueberries)
Ingredients
01
Preheat oven to 350°F. Grease and flour three 8-inch cake pans. In a bowl, whisk flour, baking powder, baking soda, and salt until well combined.
02
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in lemon zest, juice, and vanilla.
03
Gradually add dry ingredients to wet mixture, alternating with buttermilk. Begin and end with dry mix. Mix just until smooth and well blended.
04
Toss blueberries with 1 tbsp flour to prevent sinking. Gently fold them into the batter without overmixing to keep berries intact and batter airy.
05
Divide batter evenly among pans. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
06
Frost with lemon cream cheese frosting or your favorite. Stack layers carefully, frosting between each. Chill slightly before slicing and serving.